Ingredients
Scale
- 1/2 cup Low-fat or full-fat cottage cheese (blended for a smoother texture)
- 1 large Egg (or 1/4 cup egg whites for lower fat)
- 1 scoop (approx. 30g) Vanilla or Chocolate whey protein powder
- Optional: 1/2 tsp Baking powder (for extra fluffiness)
- Optional: Liquid stevia or monk fruit sweetener to taste
Instructions
- Start by blending your cottage cheese until it is completely smooth. You can use a small food processor or an immersion blender. If you don’t mind the “curd” texture, you can skip blending, but a smooth consistency makes the mug cake feel more like a real dessert. In a microwave-safe mug or small ramekin, whisk together the blended cottage cheese, the egg, and your choice of protein powder. Stir until the batter is well-combined and no clumps of protein powder remain.
- Place the mug in the center of your microwave. Cook on high for 90 seconds to 2 minutes. Microwave strengths vary, so check it at the 90-second mark. The cake should be set on the edges but still slightly soft in the very center. Do not overcook it, or the protein powder may cause the cake to become rubbery. If it looks too liquid, continue cooking in 15-second intervals until the top is firm to the touch.
- Remove the mug carefully as it will be hot. Let the cake rest for one minute to finish setting. This is the perfect time to add your favorite toppings. You can enjoy it directly from the mug or run a knife around the edges and flip it onto a small plate. Garnish with fresh berries, a dollop of Greek yogurt, or a drizzle of sugar-free chocolate syrup before serving warm.
- Cook Time: 4 minutes